8 ratings

Caribbean Jerk Alaska Salmon and Spiked Pineapple Skewers

A creative way to spice up your summer grilling

Recipe Courtesy of Alaska Seafood

Jerk-style cooking uses a pungent blend of hot spices. Jerk seasoning is commonly applied to meat and chicken, but it also tastes fantastic with a fatty fish like salmon. The sweet, spiked pineapple provides the perfect contrast to the intense jerk seasoning.


For the Jerk Salmon and Spiked Pineapple Skewers

  • 12 Wooden skewers
  • 1 1/2 Tablespoon Caribbean jerk seasoning
  • 2 Garlic cloves, minced
  • 1/2 Cup brown sugar, divided
  • 1/4 Cup fresh orange juice
  • 1/4 Cup soy sauce
  • Extra virgin olive oil, as needed
  • 2 Pounds salmon fillets, such as Wild Alaska Salmon
  • 1 Whole (2-3 lb) pineapple
  • 3 Tablespoons sea salt
  • 1 Teaspoon chili powder


For the Jerk Salmon and Spiked Pineapple Skewers

Prior to grilling, soak wooden skewers in water for at least 30 minutes. 

Mix together jerk seasoning, garlic, 1/4 cup brown sugar, orange juice, soy sauce and 1/4 cup olive oil.  Lay Alaska Salmon on a cutting board so that the grain of the flesh is horizontal; cut salmon length-wise into 2-inch wide strips.  Place the strips in a large resealable plastic bag.  Pour jerk marinade over the salmon; seal bag and turn several times to coat.  Marinate, refrigerated, for 15 to 30 minutes. 

Preheat grill or broiler/oven to medium-high heat.  Slice off top, bottom and skin of the pineapple.  Cut into 1-inch slices, then cut each slice into 8 to 10 pieces.  In large bowl, mix salt, 1/4 cup brown sugar, chili powder and allspice.  Add pineapple; stir to coat.  Thread salmon and pineapple chunks onto skewers.  Place skewers onto a grill or broiling pan brushed with olive oil and cook, 5 to 6 inches from heat, for 3 to 4 minutes per side.  Turn once during cooking.  Cook just until salmon is opaque throughout.